• 3 eggs, well beaten
  • 2 Tbsp sunflower seed oil
  • 1 cup buttermilk
  • 1 cup whole wheat flour
  • 1/2 cup fine cornmeal
  • 1/2 cup rolled oats
  • 2 Tbsp bran
  • 1/4 cup warm honey
  • 1 cup grated carrots (about 2 medium carrots, packed)
  • 1/2 cup currants or raisins
  • 1 Tbsp chopped ginger root
  • 1/2 cup pecans, black walnuts or hazelnuts, chopped
  • 1 Tbsp orange zest
  • 1 tsp baking soda
  • 1 tsp EACH: salt, allspice, and baking powder
  • 1 tsp vanilla
  • Allspice-granulated sugar mixture (equal parts of each: We used 1 Tbsp sugar + 1 Tbsp allspice)


  1. Preheat oven to 375F. Line large-cup muffin tin with muffin papers. Set aside while you lightly blend the batter.
  2. In a medium bowl, whisk together the eggs, oil and buttermilk. Carefully add the remaining ingredients except allspice-sugar topping.
  3. Stir until just combined; do not overwork the batter. Divide the batter evenly among the 12 lined muffin cups, filling each about 2/3 full. Sprinkle the tops lightly with the allspice-sugar mixture. Bake for about 20 minutes until the tops are golden. Remove to wire rack and cool completely. Turn muffins out and serve, or wrap each muffin individually to save for trail snacks or to enjoy the next day with hot tea or strong coffee at sunrise.


These large, generous, moist and crunchy muffins are an inspiration from the Yukon Storytelling Festival. They are in themselves a festival of delicious ingredients, resembling small individual cakes when baked. Each muffin is a powerhouse of goodness and almost a meal in itself. Great for breakfast or with any meal.

Recipe Yield: Servings: 12

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Nutritional Information Per Serving:

Calories: 197
Fat: 7 grams
Sodium: 378 milligrams
Cholesterol: 53 milligrams
Protein: 6 grams
Carbohydrates: 29 grams

Diabetic Exchanges

1 Bread; 1/2 Fruit; 1-1/2 Fat